Sesame Chicken Breasts Recipe

I triple this recipe when chicken is on sale, freeze it with the marinade in resealable bags. The night before I need it, I place a bag in the refrigerator and the chicken marinates as it thaws.—Anne Wegener, Springville, Indiana

Directions

In a large resealable plastic bag, combine the lemon juice, soy sauce, oil, garlic and ginger. Set aside 1/4 cup for basting, cover and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Broil chicken 4 in. from the heat for 6-7 minutes on each side or until a meat thermometer reads 170°.

Meanwhile, in a large saucepan, combine the cornstarch, water, broth and reserved marinade until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce with rice. Sprinkle with sesame seeds.Yield: 6 servings.

Originally published as Sesame Chicken in Quick Cooking
May/June 2002, p7